I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

Carrot and cream cheese is a classic pairing that always makes an appearance around Easter. But the combination is usually in sweet recipes. I love a moist carrot cake with rich cream cheese icing, or a carrot cookie with a drizzle of cream cheese glaze. But I decided to turn that combo around, creating […]

I’ve been focusing this month on simple comfort foods; food to share with family and friends that are simple and delicious. And nothing is more comforting to me than a homemade biscuit. So in the fall, I like to pair up the best of the season’s apples with a little sweet maple syrup to […]

Shrimp and corn pie recipes appear in a number of Southern community cookbooks, and I’ve tried a few. But I have always thought they lacked a little oomph. But the delicious combination of shrimp and corn deserves attention, so I put my mind to it and decided on a tangy filling and an old-fashioned […]

My love for biscuits is well documented (13 recipes on the site at last count), and my love of country ham equally evident when you peruse my recipes. I have always enjoyed a warm, buttery biscuit with a slice of salty country ham tucked inside, so the next logical step seemed to be incorporating […]

During the winter soup season, it’s always nice to have a little bread-y bite next to your bowl. And I don’t think there can be an easy recipe than this one. Just a few ingredients and a thousand possible combinations and you have a nice, tangy little treat.

I spend all my time thinking about food. When I am not in the kitchen cooking, I am on the computer writing. When I am driving in the car, I think about how to make them most of fresh seasonal ingredients. When I lie in bed, before I fall asleep […]

I love biscuits in all forms, and have myself developed many permutations, from fresh corn, to blueberry, to pimento cheese. But with the sweetheart holiday coming up, I thought I’d try my hand at a rich, chocolate version. Bake up a batch of these babies for someone special and you’ll make your way onto […]

If classic Southern buttermilk biscuits are country music, cathead biscuits are the blues. Not Hank Williams, but Howlin’ Wolf. Not Sunday go-to-meeting food, but the manna of hardworking folks using whatever they can lay their hands on to fill the belly.

Cathead biscuits are a feature of the Mississippi Delta. The name comes, apparently, from […]